Sam Kincaid | Photo by Jason Varney, via UWISHUNU
We know Food & Wine is already a big fan of Eli Kulp, having named him Best New Chef back in April. Now they’ve named Fork’s pastry chef, Samantha Kincaid as one of the Best New Pastry Chefs in America. Kincaid was one of five named by the magazine.
Congrats to Kincaid and the entire Fork team.
Best New Pastry Chefs in America [Food & Wine]
Rival Bros Coffee from Cinema Mercantile on Vimeo.
The “culinary storytelling website Life & Thyme has a video about Rival Bros. Coffee founders Jonathan Adams and Damien Pileggi and how they got from high school friends till today.
Rival Bros. Coffee [Foobooz]
Rival Bros. Coffee Roasters [Life & Thyme]
Meatballs at Pizzeria Stella
Travel + Leisure Magazine recently named Pizzeria Stella’s Polpette dish and Zahav’s Bulgarian-style meatballs as two of their picks for Best Meatballs in America.
Pizzeria Stella’s meatballs are created from a mix of pork, veal and beef, ricotta, bread and fresh herbs. Roasted in Stella’s wood-fired oven, these little guys are then finished in a simple sauce of San Marzano tomatoes and olive oil.
Zahav’s meatballs are made with equal parts beef and lamb, then cooked over charcoal. But as T&L puts it, the touches that really make them pop is sugar for a hint of sweetness.
Well done, Philly.
Best Meatballs in America [Travel + Leisure]
Pizzeria Stella [Foobooz]
Coren at Vedge. He called Vedge, “the best vegan cooking I have ever had.”
Times of London restaurant critic Giles Coren was in Philadelphia this spring filming his TV show Million Dollar Critic for Canada’s WNetwork. The show visited five Philadelphia restaurants in order for Coren to bestow one of them with his million dollar recommendation (because the review could be worth more than a million dollars in business).
Coren visited Vedge, Cheu Noodle Bar, Avenue Delicatessen, The Mildred (now closed) and Kanella. In the end, Coren heaped the most praise on Kanella, the Cypriot BYOB by Konstantinos Pistillides.
Kanella is the sort of place I wish I could review every week: a buzzing local taverna on a lively city corner, people of all ages and ethnicities sitting at outside tables, simply decorated inside, full of laughter, friends and family, and charming staff serving a cuisine rooted deeply in a foreign culture rather than just ripping it off, with a deadly serious chef at the helm.
Read the full review of Kanella on Huffington Post’s Canadian edition.
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Seventeen medals, including seven gold were brought home by local brewers this weekend from the Great American Beer Festival in Denver, Colorado. Earth Bread + Brewery, Fegley’s Brew Works, Flying Fish, Sly Fox, Tröegs and Victory each were among the gold medal winners. Also a winner in its first year of existence, Barren Hill Tavern and Brewery.
Iron Hill also had a strong showing with three medals including two from its Media, PA location.
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The Montreal-smoked short ribs at Abe Fisher
Food Republic’s Matt Rodbard has been a fan of Zahav and its lamb shoulder for some time now. But now he might have a new favorite dish in town, the Montreal-smoked short ribs at Abe Fisher.
Yes, the result is tender. Incredibly tender, in a way that an unctuous short rib should be after this much love and attention (the tougher brisket cut is the typical protein used in this type of smoking). But it’s also deeply smoked and sliced perfectly to reveal a shade of prime rib pink I’d never seen with smoked meat. Our party of five ate in near-silence (the poor vegetarian sixth was left hanging for the eight minutes it took us to polish off the platters — there were two of them involved).
An order of the Montreal-smoked short ribs at Abe Fisher feeds four and is served up with rye bread and garnishes. There are currently only two orders available a night, so make your reservations for early.
Philadelphia Restaurant Abe Fisher Has Possibly Achieved Smoked Meat Nirvana [Food Republic]
Abe Fisher [Foobooz]
Today, OpenTable revealed its Top 100 restaurants “fit for foodies” in America. The list was determined by OpenTable’s analysis of more than five million reviews of more than 20,000 restaurants across the country. The list includes twelve restaurants from Philadelphia, the second most restaurants from one city, only Portland, Oregon had more.
The list includes a high concentration of restaurants from California, Oregon and Pennsylvania but not as many from traditional restaurant cities like Chicago (five restaurants), Los Angeles (five), New York (four) and San Francisco (one).
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Last night’s Battle of the Burger was captured by chef Justin Swain of Rex 1516 with his Pimento Burger. Topped with pimento cheese, crispy red onion, bacon and bibb lettuce, the house blend burger was served on a brioche bun and was the top voted entrant. Swain and his Rex 1516 crew beat out nineteen other restaurants to win the title.
Check out the photos from the Battle last night as Rex 1516 took the crown.
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The web site CityPASS has created an infographic of the fifteen most outrageous foods in America. And in what must be a point of pride, three of the dishes are from Philadelphia.
PYT, which is the brightest lightbulb for list making moths that there is, makes the infographic for its “Sarancha Burger,” a burger doused in a combo of Sriracha, Ranch and Salsa. Varga Bar’s crab fries, that actually come with crab, also make the list. And thirdly, a food so outrageous it requires two stops, the Philadelphia Taco. The Philadelphia or sometimes, South Street Taco starts with a Jim’s Steaks cheesesteak that is then wrapped with a giant slice of Lorenzo’s Pizza around it.
15 of America’s Most Outrageous Foods [CityPASS]
Last week, we told you High Street on Market made Bon Appetit’s short list of the 50 best new restaurants in the United States, along with South Street’s Serpico. Today the top ten list came out and High Street is number two. The magazine’s Andrew Knowlton calls out head baker Alex Bois in particular.
I dare anyone who has jumped on the gluten-free bandwagon (without a doctor’s note) to eat at High Street on Market and still call himself gluten-intolerant. You don’t stand a chance. Know why? Because chef Eli Kulp basically built this restaurant around head baker Alex Bois’s superstar bread program.
UPDATE: And hey, there’s a video, too! All about Kulp, High Street, Alex Bois and the bread program. Check it out after the jump.
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